Dandelion-Potato Purée
Here, several vitamins and minerals compete for the first place in the list of nutrients. Vitamin A, which, among other things, is needed by all those who spend a lot of time in the sun, is at the top of the list. Several B vitamins are also well represented in the creamy puree.
The puree also tastes great with wild garlic or rocket instead of dandelion.
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,115 mg | (28 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 359 mg |
Ingredients
- Ingredients
- 2 ⅕ lbs starchy potatoes
- 1 small Parsnip (about 100 grams)
- salt
- 4 ozs baby Dandelion greens
- 2 large onions (about 150 grams)
- 2 garlic cloves
- 6 eggs
- 3 Tbsps olive oil
- peppers
- 1 pinch ground Anise seed
- ¾ cup
- Nutmeg
- coarse Sea salt
Preparation steps
Rinse and peel potato. Cut into 2 cm (approximately 3/4-inch) cubes. Rinse and peel parsnip. Cut into thin slices.
Put the potato and parsnip in a pot, add enough water to just cover, bring to a boil and add salt. Cover and cook over medium heat until vegetables are tender, about 20 minutes.
Rinse the dandelion greens, spin dry and cut crosswise into strips.
Peel the onions and garlic. Cut onions into small cubes. Finely chop garlic.
Pierce the eggs, gently drop them into a small pot of boiling water and hard-boil for 8 minutes.
Heat the olive oil in another pot, add onions and garlic, cover and cook over low heat for 5 minutes. Add dandelion greens and season with salt, pepper and anise.
Drain and rinse eggs under cold water. Drain potato and parsnip, reserving the cooking water.
Press the potato and parsnip through a ricer while still warm. Heat the milk.
Add hot milk and 100 ml approximately 1/2 cup) of reserved cooking water to the mashed vegetables. Add half of the dandelion mixture. Season with salt and pepper and freshly grated nutmeg.
Place dandelion-potato puree on a platter and top with remaining dandelion. Peel the eggs, cut in half, and place on the platter. Sprinkle with coarse sea salt and serve.